PLANTING SYSTEM TECHNOLOGY IN

COCOA PLANTATION

• A wide variety of planting systems is employed employ a wide

to optimize plant health and increase crop production which is
same goes to cocoa tree planting
• The selection of a planting system is dependent on the type of
crops being grown, existing soil conditions and needs, as well
as the amount of gardening space available for cultivation.
There are various planting systems such as triangular planting
system and square planting system.
• For cocoa cultivation, triangular planting system is used.
• Shading plant such as Gliricidia sepium should be planted
before planting the young cocoa tree since young cocoa tree
need more shade.
 LINING

• Lining must be done before planting the cocoa

tree based on the recommended measurement.
• Recommended measurement: 3m x 3m x 3m
(Triangular system)
• Spacing affects the shade conditions on cocoa
farms and plays a role on certain diseases and
pest.

3m
3m

3m
 PLANTING THE COCOA TREE IN
FIELD

In planting cocoa tree, we need tools for planting:

6
1. Garden hoe
2. Christmas Island Rock Phosphate (CIRP)
3. Ground Magnesium Limestone (GML)
4. Cocoa seedlings
5. Hand measuring tape 3
5 2
6. Glove
PLANTING THE COCOA TREE IN FIELD: STEPS

Firstly, dig a hole by using garden The recommended size of the hole is Put 150g of CIRP into the hole to
hoe
1.5 ft depth and 1.5 ft width. The enhance the growth of roots.
topsoil and subsoil must be
separated.
PLANTING THE COCOA TREE IN FIELD: STEPS

Place the seedlings and make sure The topsoil must be put in the hole Put 150g of GML around the
planted cocoa seedlings and make
the height of the hole is same with first and then continue with subsoil. sure do not sprinkle it on the
the height of the seedlings seedlings.
INTERCROPPING SYSTEM

the agronomic practice of

growing two or more crops on
the same field.
In cocoa cultivation, there are
various plants that suitable to
interplant with cocoa tree

Purpose of intercropping:
INTERCROPPING
1. Provides shading to
the cocoa tree
2. Utilize the land more
efficiently than the
monocrop systems.
Example of intercropping
system in cocoa field:
1. Cocoa-Kelapa pandan
2. Cocoa-Dokong
SYSTEM
3. Cocoa-Tongkat Ali
4. Cocoa-Durian
5. Cocoa-Kelampayan
6. Cocoa-Oil palm
7. Cocoa-Durian belanda
 COCOA-KELAPA PANDAN

• Planting pattern that is suitable for cocoa-kelapa pandan is

double-hedge row.
• For tall coconut tree like kelapa pandan, they will be
planted with 7m x 7m x 7m in equal triangle while for the
short coconut tree like MATAG, the distance is 5m x 5m x
5m
• Gives a good result and increase the production of cocoa.
• Benefits:
1. Improve the efficiency of sunlight and land
2. Indirectly help to control Helopeltis biologically as
black ants prefer to nest in palm tree which will
destroy Helopeltis.
COCOA-KELAPA PANDAN

6 rows of cocoa trees

 COCOA-KELAPA PANDAN

𝑇ℎ𝑒 𝑎𝑟𝑒𝑎 𝑜𝑓 1 ℎ𝑒𝑐𝑡𝑎𝑟 𝑖𝑛 𝑚2 1

𝐶𝑜𝑐𝑜𝑎 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = × × 𝑛𝑢𝑚𝑏𝑒𝑟𝑠 𝑜𝑓 𝑐𝑜𝑐𝑜𝑎 𝑡𝑟𝑒𝑒 𝑟𝑜𝑤𝑠
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑏𝑒𝑡𝑤𝑒𝑒𝑛 ℎ𝑒𝑑𝑔𝑒 𝑟𝑜𝑤 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛/𝑑𝑜𝑘𝑜𝑛𝑔 3 ∗

𝑇ℎ𝑒 𝑎𝑟𝑒𝑎 𝑜𝑓 1 ℎ𝑒𝑐𝑡𝑎𝑟 𝑖𝑛 𝑚2 1

𝐷𝑢𝑟𝑖𝑎𝑛 𝑜𝑟 𝑑𝑜𝑘𝑜𝑛𝑔 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = × × 𝑛𝑢𝑚𝑏𝑒𝑟𝑠 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛 𝑜𝑟 𝑑𝑜𝑘𝑜𝑛𝑔 𝑟𝑜𝑤𝑠
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑏𝑒𝑡𝑤𝑒𝑒𝑛 ℎ𝑒𝑑𝑔𝑒 𝑟𝑜𝑤 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛/𝑑𝑜𝑘𝑜𝑛𝑔 7 ∗∗
 COCOA-DURIAN/DOKONG

• Single-hedge row system is implemented for

planting pattern for intercropping of cocoa with
durian and dokong.
• This planting pattern is used because it is suitable
for root system of plants.
 COCOA-DURIAN/DOKONG

Example of single-hedge row

planting system of cocoa-durian

Example of single-hedge row

planting system of cocoa-dokong

6 rows of cocoa trees One row of dokong tree

One row of dokong tree
 COCOA-DURIAN/DOKONG

𝑇ℎ𝑒 𝑎𝑟𝑒𝑎 𝑜𝑓 1 ℎ𝑒𝑐𝑡𝑎𝑟 𝑖𝑛 𝑚2 1

𝐶𝑜𝑐𝑜𝑎 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = × × 𝑛𝑢𝑚𝑏𝑒𝑟𝑠 𝑜𝑓 𝑐𝑜𝑐𝑜𝑎 𝑡𝑟𝑒𝑒 𝑟𝑜𝑤𝑠
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑏𝑒𝑡𝑤𝑒𝑒𝑛 ℎ𝑒𝑑𝑔𝑒 𝑟𝑜𝑤 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛/𝑑𝑜𝑘𝑜𝑛𝑔 3 ∗

𝑇ℎ𝑒 𝑎𝑟𝑒𝑎 𝑜𝑓 1 ℎ𝑒𝑐𝑡𝑎𝑟 𝑖𝑛 𝑚2 1

𝐷𝑢𝑟𝑖𝑎𝑛 𝑜𝑟 𝑑𝑜𝑘𝑜𝑛𝑔 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = × × 𝑛𝑢𝑚𝑏𝑒𝑟𝑠 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛 𝑜𝑟 𝑑𝑜𝑘𝑜𝑛𝑔 𝑟𝑜𝑤𝑠
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑏𝑒𝑡𝑤𝑒𝑒𝑛 ℎ𝑒𝑑𝑔𝑒 𝑟𝑜𝑤 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛/𝑑𝑜𝑘𝑜𝑛𝑔 10 ∗∗
 COCOA-TONGKAT ALI

• One of the potential crop as food and herbal crop.

• Intercropping of tongkat ali tree and cocoa tree is
recommended to small farmers as it will gives
more profits.
• In intercropping system of Cocoa-Tongkat Ali,
tongkat ali tree will be planted intersect with cocoa
trees.
• The canopy and branches of Tongkat Ali is
beneficial to cocoa trees as it is not compete
natural resource such as sunlight with cocoa tree.
 COCOA-TONGKAT ALI

𝑇ℎ𝑒 𝑎𝑟𝑒𝑎 𝑜𝑓 1 ℎ𝑒𝑐𝑡𝑎𝑟 𝑖𝑛 𝑚2 1

𝐶𝑜𝑐𝑜𝑎 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = × × 𝑛𝑢𝑚𝑏𝑒𝑟𝑠 𝑜𝑓 𝑐𝑜𝑐𝑜𝑎 𝑡𝑟𝑒𝑒 𝑟𝑜𝑤𝑠
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑏𝑒𝑡𝑤𝑒𝑒𝑛 ℎ𝑒𝑑𝑔𝑒 𝑟𝑜𝑤 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛/𝑑𝑜𝑘𝑜𝑛𝑔 3 ∗

𝑇ℎ𝑒 𝑎𝑟𝑒𝑎 𝑜𝑓 1 ℎ𝑒𝑐𝑡𝑎𝑟 𝑖𝑛 𝑚2 1

𝐷𝑢𝑟𝑖𝑎𝑛 𝑜𝑟 𝑑𝑜𝑘𝑜𝑛𝑔 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = × × 𝑛𝑢𝑚𝑏𝑒𝑟𝑠 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛 𝑜𝑟 𝑑𝑜𝑘𝑜𝑛𝑔 𝑟𝑜𝑤𝑠
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑏𝑒𝑡𝑤𝑒𝑒𝑛 ℎ𝑒𝑑𝑔𝑒 𝑟𝑜𝑤 𝑜𝑓 𝑑𝑢𝑟𝑖𝑎𝑛/𝑑𝑜𝑘𝑜𝑛𝑔 1.5 ∗∗
 MATURE BUDDING

• Mature budding techniques of cocoa were of

prime importance in rehabilitation of disease and
unproductive trees using clonal materials.
• Side grafting is one of the popular grafting
techniques used in mature budding. This
technique is easy and shows good result and high
level of technical efficiency where less input
needed to produce an output.
 MATURE BUDDING

Tools used:
1. Transparent plastic bag
2. Raffia rope
3. Clean knife
4. Scion
5. Branch cutter
Make sure all
the tools are
clean to
prevent from
disease.
 STEPS OF SIDE GRAFTING OF
MATURE COCOA TREE

Not
suitable

Suitable
for
grafting

Before grafting, the cocoa tree must After that, collect suitable scion for Then, use clean and sharp knife to
be pruned for light penetration and grafting. cut the bark into curvature cut.
to prevent from diseases.
STEPS OF SIDE GRAFTING OF
MATURE COCOA TREE

Cut two parallel vertical lines (5-6cm) For the preparation of scion, the basal ends are cut
under the curved cut. Slightly open the into two slanted cut which the long one is 3-4.5 cm
entry part by lifting the flap of bark using length and the shorter one is 2-3 cm,
the knife.
 STEPS OF SIDE GRAFTING OF
MATURE COCOA TREE

The scion is inserted under the flap Tie the grafted site along with the After that, wrap the grafted site with
with the long-slanted cut against the inserted scion with raffia rope tightly T transparent plastic to prevent from
cocoa tree. Press the flap of bark contamination of microbes and
carefully. dehydration.
STEPS OF SIDE GRAFTING OF
MATURE COCOA TREE

Complete side grafting of mature cocoa

tree.
 4Ps has been practiced in
field maintenance for cocoa
cultivation which consists of
four important activities.

4Ps CONCEPT

Pembersihan/Sanitation Pemangkasan/Pruning Pembajaan/Fertilization Penuaian/Harvesting

 SANITATION

• Field sanitation is an essential and highly efficient

farm activity designed to keep most diseases and
pests under control.
• It includes the elimination of
1. disease sources such as diseased pods and
diseased branches
2. Pest infestation
3. Weeds
 WEED CONTROL

• Weeds are unwanted growing plants such as fern and grass that exist in cocoa field that compete with cocoa
trees for sources such as nutrients, air and sunlight.
• Not only that, weeds also increase the moisture in the field which can leads to disease.
• Weeds can be controlled by using chemical herbicides. Chemical control is one of the common and effective
control other than mechanical control which using grass cutting machine.
• There are two types of herbicides
1. Systematic herbicides (glyphosate, diuron)
• taken up by the plants and transferred to different parts of plants like root and shoot.
• takes several days to eradicate the weeds
2. Physical/Contact herbicides (diquat and paraquat)
• destroy only the plant tissue that is in contact with the chemical. Generally, these are the fastest acting
herbicides.
EXAMPLE OF HERBICIDES

Example of systemic herbicides. Diuron (left) and glyphosate monoammonium(right) is

used to eradicate grasses such as Indian-goose grass (Diuron), Paspalum
conjugatum/Rumput kerbau
PRACTICES DURING HERBICIDES
SPRAYING

• Wear Personal Protective Equipment (PPE)

➢ long-sleeved shirts long pants, overalls,
nonabsorbent gloves , rubber footwear (not
canvas or leather), goggles and mask.
• Never apply pesticides outdoors on a windy day
and on very hot days
• Do not spraying herbicides against the direction of
wind.
 To increase sunlight penetration to the main
Formation or structural pruning is done to part of the branches
make sure that the tree has the right shape To minimize the risk of pest and diseases
and height. infestations.
To enable better airflow within the canopy
To ensure easy access to the trees for
maintenance works such as harvesting,
spraying, manuring etc.

PRUNING
Three types of pruning Pruning tools
1. Early formative pruning (Pemangkasan 1. High cutter
Pembentukan awal) 2. Secateurs
2. Conservation pruning (Pemangkasan 3. Cleaver
Penjagaan)
3. Reformative pruning (Pemangkasan 4. long-handled hook
Pembentukan semula)
 PRUNING: TOOLS

4
Tools used in pruning activities
3
1. Secateurs
2. Machete
3. Long-handled pruning saw 2
4. High cutter
1
5. Pole scissor 5
 TYPE OF PRUNING:
CONSERVATION PRUNING

• Done regularly
• Avoid during flowering season
• Cut down unnecessary growths
and improve the usage of
assimilates, all water shoots
arising from the main trunk should
be pruned regularly
Chupon Chupon • It is important that water shoots
are pruned at an early stage of
growth. .
• Examples of chupon (tunas air)
that must be removed.
• remove all shoots and additional branches. Removal of the shoots is necessary to avoid production of non-
essential branches.
• Furthermore, it is important to remove regularly all dead, diseased like in Figure A and badly damaged
branches.
 Before pruning During pruning

• Pruning is needed because cocoa tree needs about 60-70% of sunlight

penetration.
After pruning
• The height of cocoa tree must not excess 12 ft and
• 5 main fan branches/ jorquettes must be retained.
 A B

• In addition to this, it is recommended to open the center of the tree in order to reduce humidity and increase
penetration of sunlight.
• Picture A shows irregular pruning activity while Picture B shows regular pruning activity. We can see the
differences between both of those pictures. The light penetration on the ground in Picture B is more than in
Picture A
HARVESTING
• One of the important activities that involved
the process of gathering ripe healthy cocoa
pod from the fields.
• The maturity of cocoa pod can be indicated
by the changes of cocoa pod colour (Rojas
et al., 2020).
• Usually removed by using knife , machete ,
long-handled hook.
SELECTION OF COCOA PODS FOR
HARVESTING

➢ Harvest the healthy and ripe cocoa pods. Avoid harvesting over-ripe and
premature cocoa pods.
➢ Using suitable and clean tools for harvesting
SELECTION OF COCOA PODS FOR
HARVESTING

A)unripe cocoa pod B)Ripe cocoa pod

C)Unripe cocoa pod D)Ripe cocoa pod

HARVESTING TOOLS

Using secateurs

Using secateurs

Using long-handled hook

 FERTILIZATION

• Like most tree crops, the yields are depending on many factors, of which the more important are planting
material, climate, cultural practices, and soil. Cocoa is cultivated on many types of soil, and in various conditions.
• Soil degradation and low soil fertility are among the main causes of low cocoa productivity.
• A high input of fertilizer is therefore a key ingredient in most cocoa growing situations.
• There are three types of fertilizer
1. Straight fertilizer (Baja tunggal)
2. Compound/Complex fertilizer (Baja sebatian)
3. Mixed fertilizer (Baja campuran)
• The amount and the type of fertilizer used is depends on the age and needs of the cocoa tree.
1. 12 months cocoa tree = 60-90g of fertilizer
2. 2 years old cocoa tree=120-180g of fertilizer
3. 3 years old and above cocoa tree= 300-459 g
• Fertilizer application= thrice a year
 FERTILIZATION

• Example of fertilizer used in cocoa cultivation. MCB F1 HYFer is manufactured by Malaysian Cocoa
Board. The composition ratio in the fertilizer is N:12 P:7 K:20 with 2% of Magnesium Oxide , &% of
Zeolite and trace elements.
FERTILIZER MEASUREMENT TOOLS

~300 gm ~200 gm

To make it easier for the workers and ensure adequate amount

of fertilizer for cocoa trees , various sizes of tin/containers can be
used as measurement tools according to the figure above.
 PRACTICES DURING FERTILIZER
APPLICATION

1. Application of fertilizer in cocoa field is by broadcasting method.

Broadcasting method is used to spreading fertilizers uniformly all

over the field.

2. The fertilizer is applied around the cocoa tree canopy and

recommended to apply 3-4 times a year.

POST-HARVESTING

FERMENTATION

FERMENTATION

DRYING

DRYING

STORAGE

STORAGE
 POST-HARVESTING

• Post-harvesting phase consists of :-

• Opening of cocoa pods
-By manually (bare-handed) using machete
-By automatically (machine)
• Extraction of cocoa beans
-By manually (bare-handed)
-By automatically (machine) using COBRE
OPENING OF PODS AND EXTRACTION OF
COCOA BEANS BY MACHINE
Put the cocoa pod on the
pod place where the pod
stalk is placed at top.

Then the pod will move to

the blade and cut open the
pod.

The result of opening

and extraction of cocoa The cocoa beans will be
beans using COBRE extracted as the extraction
container is moving.
 FERMENTATION

• A spontaneous curing process to facilitate drying of cocoa beans by pulp removal as well as to stimulate colour
and flavour development of fermented dry cocoa beans.
• Purpose of fermentation
1. facilitates removal of the viscous pulp around the beans
2. contributes to colour and flavour development and prevent germinating of cocoa beans
3. reduces bitterness and astringency, in particular by exchange of compounds through diffusion between
the cocoa bean cotyledons and the environment.
 METHODS OF FERMENTATION

BOX FERMENTATION
• The most common method
• More effective and gives good results
• In rows of boxes arranges in tiers ( one slightly raised above others).
• Made of durable wood and no nails are used to prevent rusting.
• The arrangement of the boards is spaced to form groove-shaped
(berbentuk alur) for better aeration and allow drainage of liquid from
the cocoa beans pulp
• Box height = 30 cm for passage of air/aeration and retains the heat.
• Hold about 130-150 kg of wet beans.
• Suitable for large estates and plantations.
• Usually covered by sack to helps provide temperature insulation
and protection.
 PROCESS OF FERMENTATION

• Fermentation process takes about 5 days.

• For box fermentation method , cocoa beans are fermented for 2 days in Box 1 , then transfer into the

Box 2 for 2 days and lastly in the Box 3 for a day.

• The turning process or transferring of cocoa beans from one to another box is implemented to ensure

the uniformity of fermentation and better aeration.

 1 C
2
Cocoa bean 1= early stage of fermentation
Cocoa bean 2= shows the colour changes
after 5th day of fermentation process.
B
A
Cocoa bean A = last stage of fermentation process.
The internal colour of cocoa is darker.
Cocoa bean B= early stage of fermentation. There
are still presence of pulp/mucilage.
Cocoa bean C= 3rd day of fermentation process. The
internal colour of cocoa bean is starting to turns dark
purple.
 DRYING

❖ A process that will interferes with biochemical reactions initiated during fermentation, leading to a
reduction in the bitterness, astringency, and acidity of cocoa beans.
❖ Drying takes about 4-7 days depends on the weather.
❖ Purpose of drying
• To terminate the fermentation process
• To reduce moisture until 6-7% of moisture percentage
• Prevent from growth of mold
• Reduce acidity of cocoa beans by evaporation of organic acids which is acetic acid
❖ Two main drying methods
1. Natural drying (sun light and wind energy)
2. Artificial drying (hot air supplied from an external source)
 DRYING : NATURAL METHOD

• Traditional method refers to sun drying where cocoa beans are

dried under the direct exposure of sunlight.
• For example , spreading the cocoa beans on cement floor
surfaces.
• The cement floor must be clean and dry.
• A movable roof is installed on top of the floor surface to protect
against rain.
• The bean must be spread thinly on the floor and constant turning
for every 2 hours is required to prevent overheat.
• Free from air pollution
• Do not mix dry with other agriculture production such as pepper
or others.
DRYING : NATURAL METHOD

Fill the wheel burrow with Place onto the clean and Spread the fermented
fermented cocoa beans dry cement floor. cocoa bean into thin layer
DRYING: ARTIFICIAL METHOD

Circular dryer
 STORAGE

• Storage is important step in post-harvest.

Storage is the phase of the post-harvest
system during which the products are kept in
suitable condition before distribution.

• Before placing dried cocoa beans into the sack

for storage, separation process must be
conducted.

• Slaty beans, mouldy beans, clumped/fused

beans, shriveled beans, wastes and dusk must
be separated by using cocoa beans sorting
machine.
 Standard beans

Small beans

Cocoa bean sorting

machine

Dust

Clumped/fused beans
 STORING

• After sorting, cocoa beans are packed into sack

bags (62.5 kg) and sewn neatly
• Keep sack bags on a raised platform of wooden
planks in the store.